Michelin-starred gourmet restaurant
in Normandy
Le Jardin des Plumes, an intimate and contemporary setting in Giverny
Working with the architect and interior designer Philippe Papy, David Gallienne has created Giverny an intimate and cosy setting where diners can sit down to savour the delicious stories told every day by the Chef and his teams.
Tucked away in an alcove, curled up in large comfortable armchairs or sitting on high stools, the restaurant’s diners have a front-row ticket to an incredible show.
WE INVITE YOU TO ADOPT A CASUAL CHIC DRESS CODE TO FULLY ENJOY THE EXPERIENCE. FURTHERMORE, PETS ARE NOT ALLOWED IN THE RESTAURANT.
Diners can marvel at the mysterious and complex choreography of the teams at work in the restaurant’s open-plan kitchen, which is subtly showcased by the Michelin-starred restaurant’s lighting.
When warmer weather arrives, it’s a delight to sit out on the gourmet restaurant’s terrace in the cool shade of the grounds and to soak up the stunning natural surroundings of Giverny.
In this setting, where peace and quiet reign supreme, there’s just one thing to do: savour it.
The Gallienne approach or the joy of hospitality
In his gourmet restaurant Giverny in Normandy, David Gallienne has turned generosity and hospitality into art forms.
The Chef and his teams offer diners a warm welcome and are delighted to advise and to tell the story of each dish on the menu.
Helpful and quick-thinking staff offer incredibly professional service with a relaxed feel to ensure that every meal at David Gallienne’s Michelin-starred restaurant is a wonderfully unforgettable experience.
The drinks menu also includes plenty of pleasant surprises, including ciders, beers, juices and cocktails which will enhance the Chef’s subtle and generous dishes.
A wine list which showcases the terroir
TITOUAN RAVAUT, OUR HEAD SOMMELIER, HAS IMAGINED FOR THE STARRED RESTAURANT DU JARDIN DES PLUMES A WINE LIST WHOSE DELICIOUS REFERENCES HARMONIOUSLY MATCH THE IMAGINATIVE CUISINE OF DAVID GALLIENNE AND HIS TEAM.
Authentic, committed cuisine
With his profound respect for Normandy, where he was born and grew up, David Gallienne is fervently and passionately committed to local, organic and sustainable farming and the fight against waste, working to ensure better waste management in his gourmet restaurant.
The Chef has surrounded himself with passionate producers and artisan suppliers who share his values and his commitments, including Monique and Damien Lemarchand, market gardeners in Saint-Pierre-La-Garenne, Dominique Rollier, a dairy producer in Les Andelys, Benjamin and Fanny Chassagne, producers of cheese made with ewe’s milk in Cravent and Caroline and Alexandre Vieren, snail breeders in Etrépagny.
While he’s thrilled to delight his diners’ taste buds in the gourmet restaurant of Giverny in Normandy, the Chef is also driven by a desire to raise awareness of the benefits of nature, the natural rhythm of the seasons and the work of local producers and artisan suppliers.
